Pumpkin Spice Oatmeal Recipe

Introduction

Enjoy the cozy flavors of fall with this Pumpkin Spice Oatmeal, a warm and comforting breakfast that combines creamy oats with seasonal pumpkin and aromatic spices. It’s easy to make and perfect for chilly mornings.

Ingredients

• 1 ½ cups water
• 1 cup (90 g) old-fashioned oats
• ¼ teaspoon kosher salt
• ½ cup (122.5 g) pure pumpkin
• ¼ cup (50 g) light brown sugar, packed
• 1 teaspoon pumpkin pie spice
• ½ cup whole milk, warmed (100°F-110°F)
• 1 tablespoon unsalted butter
• ½ teaspoon vanilla extract
• Toasted pecans (for topping)
• Maple syrup (for topping)
• Whole milk (optional, for serving)
• Cinnamon (optional, for sprinkling)

Instructions

1. Step 1: In a medium heavy-bottomed saucepan, bring 1 ½ cups of water to a full boil over high heat.
2. Step 2: Stir in 1 cup of old-fashioned oats and ¼ teaspoon kosher salt. Reduce the heat to low and simmer uncovered, stirring every 30-60 seconds, for 3-5 minutes until the oats are tender and most of the water is absorbed.
3. Step 3: Stir in ½ cup pure pumpkin, ¼ cup packed light brown sugar, and 1 teaspoon pumpkin pie spice. Cook for 2-3 minutes more, stirring gently, until well combined and slightly thickened.
4. Step 4: Add ½ cup warmed whole milk, 1 tablespoon unsalted butter, and ½ teaspoon vanilla extract. Cook for 1-2 minutes until creamy and blended.
5. Step 5: Remove from heat and cover the saucepan. Let the oatmeal rest for 4-5 minutes to thicken.
6. Step 6: Spoon the oatmeal into bowls and top with toasted pecans, a drizzle of maple syrup, a splash of milk if desired, and a pinch of cinnamon.

Tips & Variations

• Use canned pumpkin pie filling as a shortcut, but reduce the added sugar slightly to balance sweetness.
• For a dairy-free version, substitute almond or oat milk for whole milk and use a plant-based butter.
• Mix in some chopped apples or raisins for extra texture and natural sweetness.
• Adjust pumpkin pie spice to taste or use a blend of cinnamon, nutmeg, and cloves for a custom flavor.
• Toast your pecans lightly in a dry pan before topping to enhance their crunch and flavor.

Storage

Store leftover pumpkin spice oatmeal in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of milk to restore creaminess as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of old-fashioned oats?

Yes, you can use quick oats, but they will cook faster and become creamier. Reduce the cooking time accordingly to avoid overcooking.

Is it possible to make this recipe vegan?

Absolutely. Replace whole milk with a plant-based milk like almond, soy, or oat milk and use vegan butter or coconut oil instead of unsalted butter.

Pumpkin Spice Oatmeal Recipe

---

★★★★★

4.6 from 100 reviews

• Author: Elara
• Total Time: 15 minutes
• Yield: 2 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This Pumpkin Spice Oatmeal is a cozy and comforting breakfast recipe perfect for fall. Creamy oats are simmered with pure pumpkin, warm spices, and a touch of brown sugar, then finished with warm milk, butter, and vanilla for a rich and creamy texture. Topped with toasted pecans, maple syrup, and a sprinkle of cinnamon, this dish offers a delicious blend of flavors and a nutritious start to your day.

---

Ingredients

Scale 1x2x3x

Base Ingredients

• 1 ½ cups water
• 1 cup (90 g) old-fashioned oats
• ¼ teaspoon kosher salt

Pumpkin Spice Mixture

• ½ cup (122.5 g) pure pumpkin
• ¼ cup (50 g) light brown sugar, packed
• 1 teaspoon pumpkin pie spice

Finishing Ingredients

• ½ cup whole milk, warmed (100°F-110°F)
• 1 tablespoon unsalted butter
• ½ teaspoon vanilla extract

Toppings

• Toasted pecans
• Maple syrup
• Whole milk (for serving)
• Cinnamon (for garnish)

---

Instructions

1. Bring water to boil: In a medium heavy-bottomed saucepan over high heat, bring 1 ½ cups of water to a full boil.
2. Add oats and salt, then simmer: Stir in 1 cup of old-fashioned oats and ¼ teaspoon of kosher salt. Reduce heat to low and simmer uncovered, stirring every 30-60 seconds, for 3-5 minutes, or until the oats are tender and most of the water is absorbed.
3. Add pumpkin, brown sugar, and pumpkin pie spice: Stir in ½ cup pure pumpkin, ¼ cup packed light brown sugar, and 1 teaspoon pumpkin pie spice. Cook for 2-3 minutes more, stirring gently, until the mixture is well combined and slightly thickened.
4. Add warm milk, butter, and vanilla: Pour in ½ cup warmed whole milk, add 1 tablespoon unsalted butter, and ½ teaspoon vanilla extract. Cook for 1-2 minutes more, stirring gently, until creamy and fully blended.
5. Remove from heat and let rest: Take the saucepan off the heat and cover it. Let the oatmeal rest and thicken for 4-5 minutes.
6. Serve with toppings: Spoon the oatmeal into bowls and top with toasted pecans, a drizzle of maple syrup, a splash of whole milk, and a pinch of cinnamon as desired.

Notes

• Use old-fashioned oats for best texture; quick oats may result in a mushier consistency.
• Warm the milk gently to avoid curdling when adding to the hot oatmeal.
• Adjust the sweetness by adding more or less brown sugar and maple syrup according to taste.
• For a dairy-free version, substitute whole milk and butter with almond milk and a plant-based butter alternative.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Keywords: Pumpkin oatmeal, pumpkin spice breakfast, fall oatmeal recipe, creamy pumpkin oats, easy oatmeal recipe